We Bought An Air Fryer

Tommy: It's a very low barrier to get into the Gronk Squad.

Josh: That's crazy! We've committed to do The Daily Talk Show for 10 years.

Tommy: Hi guys! Hi guys!

Josh: Put it in the calendar. I'd just like to cheque the temperature in the room. I told you my squeegee story.

Tommy: It is outrageous.

Josh: Come on, let's go. It's The Daily Talk Show, episode 948.

Tommy: Happy Fat Friday, or should we say happy Air fryer Friday.

Josh: Found the megaphone. What happened to that? Send us an email. Hi, The Daily Talk Show. What happened to that?

Tommy: I'm surprised it didn't go flat. The amount of times Bodie's come in here and left it on and I just come in and hear like a slight sound.

Josh: Well, if you hear that shh, you'll be hearing it because George is over at the air fryer. How are you in the kitchen, George?

George: Yeah, good over here, boys. We've got some lovely chicken drumsticks. With some southern fried chicken crumbed—

Tommy: Crummage.

George: Crummage.

Josh: So, what's the deal?

Tommy: So, this morning Georgie Boy and I went for a coffee and then we were thinking, well, what are we going to do for Fat Fridays? And yesterday we'd gone to get lunch together and we spotted in Woolworths a $49 air fryer. Genius.

Josh: I mean, has Jess approved this purchase? Because she's getting very angry about our purchase.

Tommy: I literally said to her, oh, we got some drumsticks. You'd have those. So, she's like, don't, it's the one thing I don't like drumsticks.

Josh: She doesn't like meat on a bone?

Tommy: Well, no, she doesn't like drumsticks. She doesn't like the, you know, the yucky bits on them. Anyway, that's her. She's not eating with us. She's brought her own salmon again. But—

Josh: Trying to give George the skin again, isn't she, George?

Tommy: I wanted, so for Kris Kringle, not Kris Kringle, Bad Santa.

Josh: There's nothing bad about an air fryer, though.

Tommy: Well, for Bad Santa, I wanted to get an air fryer to put into the Bad Santa because I was like— It's a great gift. But the problem with them was at Christmas they were $100, $150 minimum, minimum in Kmart.

Josh: Big Hamish Blake effect, isn't it? Everyone wanted them after Hamish talked about them.

Tommy: Well, I don't even know if I heard him talk about them. They were popular. Hamish wasn't, isn't the spearhead of the air fryer. They just have gone into the ether of, you know, pop culture at the moment. So anyway, I didn't get it. And now I'm glad because I found them for $49 and I think it's a good purchase. So, George, I want you to fire up the air fryer. Not— I mean, run us through— actually, I don't argue with— yes, chef. What are we doing today, chef?

George: All right, well, yeah, first impressions of the air fryer, it's very basic. It's just got basically a timer, like a 30-minute timer, and your temperature. You just switch that on.

Josh: It's good.

George: So I'm gonna— I'll turn it on now. I'll put it on for Well, we looked up the recipe and apparently 22 minutes is pretty good for fried chicken.

Josh: Can we do 25?

Tommy: Yeah.

Josh: I can't be— I don't want salmonella.

George: I agree. I reckon this is going to be one of those things where it's pink on the inside, but your parents say, oh mate, it's cooked, it's been in the oven for hours.

Josh: Yeah.

Tommy: So, I reckon 25, let it warm. Oh, can you actually— I don't even know what— Are you meant to—

Josh: Have we put oil in it?

Tommy: They're not meant to have oil, are they?

Josh: Well, it needs a cup, like a little bit of oil in it.

George: There's a tiny bit of oil on the chicken.

Tommy: On the chicken.

Josh: Is that it? No, no, no. So, there's a little container where you put—

Tommy: Have you used one before?

Josh: No, I've just watched. What's going on, George?

George: I've just taken it out to have a look.

Tommy: So, under— So, George, I think we've actually thrown out the instructions.

Josh: So, George, there's a little slider. I think there's a little—

Tommy: There's no slider.

Josh: There's a little compartment bit where you put in a tablespoon of oil. If you don't have oil, it won't work.

Tommy: Why not?

George: It's air. It's not meant to be oil.

Tommy: It's not frying with oil.

Josh: No, but it's—

Tommy: Frying with air.

Josh: No, no, no. But it uses oil. I'm sure it uses oil. So, George.

George: Just pure air.

Josh: I don't know if that's going to work.

Tommy: But there's moisture in the actual chicken itself. The drumsticks. So, I don't know. I mean, I can get you some oil quickly to just drip. Maybe we just, maybe we meet Josh halfway.

Josh: No, no, no.

Tommy: A little drizzle of oil over the drumsticks.

Josh: So, you don't have the instructions. I'm worried that it's going to blow up if it doesn't have any moisture.

George: It's healthy fried chicken.

Tommy: It's air fryer.

Josh: So, this is the equivalent of doing your washing and not putting any powder in the—

Tommy: Absolutely not.

Josh: So, the whole thing is a little bit of oil goes a long way. That's— I'm pretty sure—

Tommy: Who are you, Denz Direct?

Josh: I'm pretty sure that's the air fryer sort of— I probably have watched it on TVSN. Hang on.

Tommy: I'm going to go find the instructions.

Josh: A little bit of— Yeah. Now he's gotten worried.

George: Well, let me show you the chicken, Josh. Yes. Tommy was looking for a big bowl to marinate the chicken in, and all we could find was the lolly jar.

Josh: So now it's revolting.

George: Our office lolly or cookie jar has got raw chicken caked on it. So, all right, Tommy's brought me over some oil.

Josh: So, but did you get the manual? Do we know what the deal is?

Tommy: Nah, I've not followed instructions many times in my life, and I think we do this.

Josh: But do you know where the oil goes, George? Can you see a little compartment?

Tommy: There's no compartment.

Josh: No compartment.

Tommy: There's no compartment.

George: It's just like a basket.

Tommy: Josh is now going over to the compartment or look at the— So, the air fryer has at the bottom of it a tray, right? And so, the tray then can maybe take the oil. Josh is looking at the back of it. George, give us some commentary about what's happening.

George: He's looking at it, but I'm telling you there's nothing in there. Very basic setup.

Tommy: We're trusting a guy who's never used an air fryer that's trying to tell us that there's an oil compartment.

George: It's all clean. So, you happy, Josh? Should I put a drizzle in?

Tommy: I think you should. Yes. No, no. I think you do it on top of the chicken.

Josh: It will melt in. At the end.

George: No, no, no.

Josh: Don't do it at the end. It's not a salad.

George: All right. I'm going to switch it on. We also have the fire extinguisher here if it does blow up.

Tommy: Let me just say, are you meant to put the contents in the basket, push it in, then turn it on? Because it's— once you've turned it on, the heat is brrr. It's blowing. And so, I reckon you put the chicken into the basket, drizzle it with a little bit of oil just for Josh's sake, and then whack it in.

George: I'm taking the basket out. I'm going to put it down here.

Josh: The oil thing could— like if we use the washing machine analogy.

Tommy: You still get clean. You still close that. Putting a version of clean.

Josh: Putting powder directly onto the clothes. But there is a little bit of risk. What do you do to that?

Tommy: Uh, some washing machines, um, top loaders you do better. Oh yeah, top loaders you do. The front loaders—

Josh: you have a top loader, George?

George: I got a front loader. Top loaders are actually quite restricting because, uh, if you want to put your dryer on top of it, you're done.

Tommy: All right, George, just tell us what you're doing.

George: All right, I'm sorry, I'm taking the chicken wings out of our lolly jar and putting them— it said the max you can put in this basket is 500 grams. We did get a kilo of chicken.

Tommy: So, just go half the amount of sticks.

Josh: Are we doing two lots?

Tommy: Well, I think if we butcher the first, we make it up and the video look great by the second.

George: I actually reckon it could all fit, to be honest.

Tommy: Well, it's— Follow the instructions. It says 500 grams. This is where going off, like cooking, that's the one pain point for me is that you have to follow the instructions and you actually nail it every time.

Josh: If you follow.

Tommy: If you follow them. Like, that's why someone has spent the time coming up with the recipe.

George: I'm quite happy with that.

Tommy: All right, George, a little drizzle.

George: Got it all in.

Tommy: Little drizzle just to moisten up that chick. Chick, chick. Here we go. Here we go, Georgie boy. And then you'll turn it on.

Josh: Okay, so you put a drizzle on.

Tommy: But we're going to have a completed chicken burger.

Josh: And so this was from Aldi or something, or where was this from? Woolies. Just Woolies.

George: All right. Switching it on to 25 minutes.

Tommy: Oh, I feel like we're taking off and it's got a zzz sound.

George: 200 degrees.

Tommy: I'll tell you what, the noise gate on these microphones is amazing.

Josh: You can't hear it at all. You can't even hear it, right?

Tommy: It's, um, it feels like progress is happening though. It feels like our spaceship has just activated its, um, you know, it's very—

Josh: it's aircon to me, but I'm very excited about it because, um, Like, I walked in the rain today. In Melbourne right now, it is bucketing down.

Tommy: Yeah, mate. What a fucking contrast. Like 40 degrees over the weekend, nearly. And then the next day is pouring rain. It's classic Melbourne.

Josh: Anyway, I got soaked. I had to walk through. The only way that I could get to work was walking through a massive puddle. Like, it was—

Tommy: With your shoes?

Josh: My whole ankle was covered. And there was like 2 women waiting, like trying to work out like, what do we do? And they're smart. Yeah, well, they were just standing there.

Tommy: They— blokes are dumb.

Josh: They walked.

Tommy: They actually just ended up finding a street around.

Josh: No, I think they were just like, I don't know, like they were just standing there, just not knowing. I'm like, I'm going to have to do it. So I just walked and it did feel like it brought everyone together. Like I felt like, you know, I felt part of the community. Well, how annoying is this rain type of thing? Yeah, but I was soaked when I came in.

Tommy: You were absolutely drenched and it became everyone else's problem. Well, I thought, I thought I did a really good job.

Josh: Can we appreciate, can you appreciate the fact that I brought in dry clothes in my EDC?

Tommy: Well, no, that's a foresight that most people should take when they look outside and it's like raining. If you look, look outside and it's raining and you're like, I'll walk to work in the rain and then you don't take spare clothes, there's a few screws loose.

Josh: Yeah, but I would do that, wouldn't I?

Tommy: Yeah, I mean, I said to George before, I said, Josh is walking in, he'll be here at 9. And then I said something he needs for his everyday carry, which is a raincoat. No, it's like, yeah, like a spray jacket that like literally thin and just takes it, just takes it, just takes it. And then you get in, you take it off, put in the garage, and then you're done.

Josh: The problem with those is you still will get wet pants.

Tommy: Yeah, there's a few, but it's not soaked underwear like you had. And then the underwear found themselves hanging in the kitchen.

Josh: Well, they're not hanging. I've just, I've put out all my clothes.

Tommy: It's actually worse than hanging, to be honest. They're just, they're laying on the counter in the—

Josh: They're all separate. Yeah. They wouldn't have— No one would have known that they were my undies if I hadn't said it. But I just said it because I'm a bit of a—

Tommy: No one would have known they were your undies if they weren't in the kitchen.

Josh: If they're in the garage.

Tommy: It would have been fine.

Josh: Yeah, no, I understand.

Tommy: Do we need a clothes horse? I like a— no, I can just— no, I can just put some string up for you.

Josh: That seems silly. Seems ridiculous. But, um, can I just say a big shout out to earphones?

Tommy: As the tech guy in the business, big shout out to earphones.

Josh: Yeah, so not, uh, not AirPods, not, you know, anything wireless, but just your standard cable earphones from— Do they call them airphones? No, no, no.

Tommy: Earphones. They're ear—

Josh: What do they call— What are the Apple ones called? Apple earphones.

George: Earphones.

Tommy: Earphones.

Josh: Yeah. Not AirPods. Like, they've got a cable.

Tommy: And so anyway, I call them headphones, but they're not. What we're wearing at the moment are headphones.

Josh: Yes.

George: Fuck.

Tommy: I mean, AirPods, EarPods, whatever.

Josh: But so the thing that I—

Tommy: Can I just say I can smell some fried chicken.

Josh: Fried chicken smells great. I thought that was from my sweating. So what—

George: Oh.

Josh: Bit of Cajun.

George: You can smell those spices.

Josh: So what spices did you put in?

Tommy: Southern fried chicken and just whatever's in that, dude. Yeah, it's just, you know, I'm pumped. No artificial colours or flavorings.

Josh: What is wrong with artificial colours and flavors? Seriously, everyone's been saying it.

Tommy: I know, I had a moment, I was just like, hang on, so what? Yeah, yeah, I mean, who knows. George, what's our time? What's our countdown timer?

George: Uh, we're almost at the 20-minute mark.

Tommy: So, oh, great, this is great. 20 minutes of content before we see our project.

Josh: Can I just say, so the reason why the, the EarPods earphones— yeah, earphones are so great is because they do an amazing job of cancelling out audio. So when I have them on and I'm talking to someone on the phone, I can have cars driving past really loud, people don't hear it.

Tommy: Yeah, and I love them. I mean, Also on washing machines, you can run them through the washing machine and they are most likely going to be fine. The amount of times I put multiple pairs through.

Josh: Did my wallet the other day, one of the SD cards.

George: Oh, nice.

Josh: But I have it, but this is, this is news. Oh, it's just one SD card, but it's $89. Yeah, it's, but it's at home, like I let it dry and stuff, but I feel like we should give it some good testing.

Tommy: Oh, we're not using that for anything.

Josh: You think it's done?

Tommy: You cannot use that. Nah, just as a risk, just, you know, shooting worth it just on a, you know, high production value.

Josh: Josh washed the SD card before the shoot.

Tommy: No, like, I, I, I'm not pissed off. I understand because you do put them into your wallet, which the chance of your wallet going through is low. Who was doing the washing?

Josh: Um, oh, it must have been me. No, I, um, the hard thing is that my Nike shorts I've been wearing a lot of They're sort of, they, um, they've been doing a really good job for me. Uh, they have a zip, like, so one of the criticisms with them though is they have really shallow pockets. One of the reasons Bri told me about them, she's like, oh, I'll get these for you. They had a, um, a zipper for the pocket, but it was only one of those sort of side pockets where the, um, where I put my wallet. And so it's very easy to forget it because it's not at the front. So you tap tap You don't feel it. You take your shorts off, they go into the wash, and before you know it, you've washed them.

Tommy: Yeah, that's very, very annoying. I mean, back in the day, I remember the family home I grew up in. My dad just hears this, "Doom, dooom, dooom," coming from the washing machine. It was his phone. Oh, he put his phone through it. Back in the day, not an iPhone.

Josh: This is, you know, well, a friend even did the iPhone, fucked hers up real bad. Like, even with the, um, the water resistance and stuff.

George: Really?

Josh: Yeah.

Tommy: I mean, I just don't trust phones that they're water resistant. Like, people are wild putting their cameras underwater to get a little photo.

George: Yeah.

Tommy: Um, dude, there's a crime spree happening in Bulleen.

Josh: Another one.

Tommy: So I told you about, uh, when I was leaving the other morning to come into the office, I, I saw a car with its window smashed. It was almost like someone had smashed it with a hook and then pulled the glass out so it didn't go in. And then it looked really kind of vicious, violent. And drove past, I was like, oh, poor buggers. I kind of— I know who the dudes who live in that house. There's probably like 5 housemates in this place and they got a lot of cars out the front. And then I drive around the corner, there's another car that I know this dude, young P-Plater. You know, he's got his fucking Ford, loves it, loves it. Ford, like an XR, XR6. It's lowered blue and it's got nice rims and it's, um, anyway, what sort of V8? I think it's an XR6 V6, maybe a turbo. I don't know, it looks pretty— yeah, you don't hear a lot of that anymore, do you?

Josh: No. Oh, he does it well.

Tommy: Anyway, um, want me to do a VL Turbo, that's it.

Josh: You can do all the different cars?

George: What's it?

Tommy: Some people can.

Josh: What's a Commodore sound?

Tommy: Nah, I can't do that. Just a VL Turbo.

Josh: So anyway, what happened to his car? Was it smashed in the back or the side?

Tommy: Front window again, and this lovely lady was coming out of the driveway. No, was it the driver's side window?

Josh: Yes, she wasn't coming out of the driver's side, she was coming out of the driveway..

Tommy: And I slowed down and I said, oh, it's happened around the corner too. She's like, yeah, I've just told the young man who lives in here. She said, this happened when, you know, my kids were young and, um, it happened, you know, around the streets and my sons waited out for him and they worked out that it was a local and they grabbed him and they— Oh, that would be fucking good. They roughed him up good.

Josh: I actually, when I— Because I had the same thing happen, like I had my window broken too, which I forgot about. But then when I was reporting another police thing, uh, a few months ago. They wanted to confirm my identity or whatever. Yeah. And they said, um, can you tell about like when you've, um, done sort of a police thing before, like a claim or whatever? Like, I don't think I have. They said, oh no, we've got one here. Like, what was your old address? I went through all the addresses and then remembered that, yeah, I had my window smashed in, but I had the same thing For me, security cameras, um, like this is where that'd be perfect, right? Being able to be comfy, like waiting out outside versus screens everywhere. I've even found— I found an app over the weekend that you can point your phone and it captures the registration number of a car, like Rego does that, but it also does the, um, the model of the car. So you can just turn like— so I was thinking what this would be cool for. This is actually not that cool, but imagine like putting in a security camera where you have the security cameras outside your office.

Tommy: I see.

Josh: And then you could work out like the regular cars that are coming in, but then also, you know, the police roads running number plates.

Tommy: Yeah, but don't you think I've created a spreadsheet?

Josh: Imagine if we had number plates for all of our clients And we couldn't know if they were.

Tommy: How many bongs have you smoked? How anxious and paranoid are you?

Josh: I actually, I fucking woke up last night with— I had to grab my torch. There was a guy fucking screaming outside.

Tommy: Oh, that's not good.

Josh: Anyway, so what happened?

Tommy: And so the lady just told this young man that was it. And then last night I was walking and I saw the dudes who live in that house. They were sitting at the front, all smoking nargile. Argila or something. What are they called? Like the shisha pipe.

Josh: Oh yeah, yeah.

Tommy: And I sort of made a comment to them and I said, um, did you find the guy who, you know, broke into your thing? And then we stopped and he, you know, we had a nice conversation about it all. And you were saying that like that night was the only night we didn't turn the big light on, which is always on, looks like a floodlight out over the cars. He's like, how many lumens? He's— it would be a few, 3,000, 4,000 at least. He, uh—

Josh: Why's that funny?

Tommy: I don't know, George. Why was it?

George: I don't know, just lumens are funny.

Josh: Yeah, they are, aren't they?

Tommy: Anyway, um, we're not talking about a funny matter, mate. Someone's shit has been stolen.

George: Yeah.

Tommy: And so he told me his phones had been stolen.

Josh: From the car?

Tommy: Yep.

Josh: How many phones?

Tommy: He had two. He's a chauffeur.

George: Ah.

Tommy: He's a chauffeur and he, um, said that that night, usually he said usually I think they all sit in the Ford. No, not in that. He's got like this epic BMW 7 Series, like really expensive. And he— and his housemate knocked on his door really early and said, mate, your car's been— and he's thinking, oh no, it's going to be this fucking Beamer. Thousands of dollars to replace one of those windows, the electric windows. Anyway, he said that they're on to this person. The detectives came a day later, a day after the break-in, and then they've worked out that this dude drives a ute. A white ute, and he's parked up near sort of this little set of shops and then walks. But this, this guy's told me, he's freaked me out because he said during the lockdown last year that there was sightings of multiple men walking the streets looking in cars, taking shit in our street, in our area.

Josh: You need a torch.

Tommy: We need security cameras. And so I'm, I've said to Amy last night, one's better than none. All right, let's just get one. We're gonna start with one. There's a— it's a— it's going to be sort of in our driveway looking, you know, anyone who comes up to our front door will be seen. Anyone goes to our car will be seen. Floodlight?

Josh: Sensed floodlight?

Tommy: That'd be nice.

Josh: Remember the one in LA? That crazy floodlight that would come up?

Tommy: Oh, that's a very— they're just sometimes floodlights are very annoying. But if you have any suggestions of a good security camera, let me know. If you're using them, let me know. I'm going to reach out to Uh, Rob Ward, I know he knows his security cameras. Yeah, Nest. I mean, he would have— I definitely want that sort of cheap and dirty one, you know, just that has some kind of app that I can access it all through.

Josh: Yeah, I— it's, it's hard because you just want to get started, but you, you also like—

Tommy: try the air fryer.

Josh: But yeah, you just—

Tommy: a guy always says you need the oil, you know. Just want one security camera.

Josh: You need the oil, by the way.

George: Halfway mark, guys, we have 12 and a half minutes. Oh, that's good.

Tommy: I'm hungry.

Josh: It smells, it smells very good in here. Is this going to be a regular thing?

Tommy: I don't know if it works well. If it, I mean, it's a—

Josh: it's outperformed the barbecue. Are we still doing the barbecue today?

Tommy: It's pouring rain today.

Josh: So we're doing just air fryer all day.

Tommy: Well, we can hit the other half of the chicken later on.

George: No, it's all in there.

Josh: I wonder how you—

Tommy: do you put it all in there?

George: Yeah, I got it all in.

Tommy: He's an animal. It's going to need—

Josh: it said 500 grammes limit, didn't it?

Tommy: Yeah, it said maximum 500 grams.

George: Nah, it was— there was so much space, I reckon.

Tommy: Okay, that's deceiving because I thought it looked like there wouldn't be enough space for that thing.

George: Yeah. Okay, I'm happy with it.

Tommy: Anyway, this is, this is going to be interesting.

George: Yeah, if we all get food poisoning, then it'll be Food Poison Friday.

Tommy: Yeah, who survives it? Who survives it?

Josh: George, what's your number one thing to cook? What do you like to cook?

George: Uh, probably spag bol. Spaghetti bolognese.

Tommy: Yeah, um, you can't cook that in the air fryer.

George: No, no, I, I mean, yeah, we do a really good bolognese, um, but also curries. I'm quite good at curries.

Josh: Green. Now that you're saying this, I think I've asked you this exactly.

Tommy: I thought it was a pretty shit question, to be honest. Are you adding— are we padding? He doesn't have his yellow notepad in front of him today.

Josh: Yeah, I'm done.

Tommy: He feels naked.

Josh: I've done my EarPods, uh, mention of I've got the megaphone if you want to say anything about the megaphone? Well—

Tommy: no! Actually not, I've said everything I need to. How about we throw it at George and get him to open it up just let's get a bit loose.

George: No, no, no, can we talk about Jess making her coffee just before?

Tommy: Oh yes, oh it's a classic. I've done this many times.

Josh: What's that?

Tommy: Not here but somewhere— oh no, no, this is when I've done it. So, what happened, she had the last instant coffee mix and she even said to me, "Oh, should I put this in the recycling?" Which was the jar. It was a nice jar, one of those sort of pop lids. Maybe we could have used it, right?

George: No.

Tommy: I said no. Anyway, she then had hit the, you know, the switch for heating up the water, gone about doing her thing. And then she's poured the water into the, into the last scoop of coffee, put her milk in, and realised that she had put in cold water because someone had flicked off, unplugged, unplugged it completely. Whereas I've done it because I've put cold water thinking it's hot into my coffee based on the fucking power surging and everything going off. And so you come back, you're like, this is sweet.

Josh: I just put that in. You go, but so she put in the microwave.

Tommy: Just put in the microwave, which is fine. I think that's not a bad move.

George: Yeah, we were testing the air fryer. That's why it was unplugged.

Josh: The air fryer is getting very annoying, isn't it?

Tommy: So, the air fryer has taken a coffee and— But she came back. There is— This is the wildest thing I'd seen in a workplace kitchen, and it was in Shepparton. 2013, a girl named Tracy. I came in, she's, um, she's got an egg and she's wrapping the egg in foil. And I was like, what's going on here? Then we're talking, she's got a mug with water in it, and then she's dropped the egg in foil into the mug, whacked it into the, um, into the microwave and put foil on and press on. That's what I thought, dude. You want a boiled egg? You got a microwave? You got a boiled egg. You got a door? You got a gym. It's the same. It's the same. So what happens is, as a scientist, I can tell you this. The water—

Josh: are you kidding?

Tommy: No, no, no. So the water, water takes the electrical currents.

Josh: You know what, I'm gonna stop. No, very—

Tommy: so I've done it.

Josh: I've done it.

Tommy: So, if you just put in metal into the microwave, you've cooked your microwave.

Josh: Is this the same meme that says if you put your iPhone in your microwave, you can charge it faster?

Tommy: Charge it real quick. I'm telling you, it works. Here's the thing. I just don't know if you'll have radiation poisoning or something, you know, like I think about when the time— You actually—

Josh: It works.

Tommy: Like, we can do a video and show the people how stupid we are, but it really does work. It's fucking wild. And it was definitely frowned upon in the office, but she did it and she nailed it.

Josh: I mean, if you only could use one form of cooking, so if it was you could use your stove, you could use your microwave, you could use an air fryer. If you could only have one thing, one appliance, one slow cooker, a rice cooker, um, you'd have a slow cooker. How often are you using the slow cooker?

Tommy: So, I'm not finished. Barbecue. Barbecue. Nah, barbecue.

Josh: You're going through.

Tommy: Yeah, I was going through thinking about it. A waffle machine. Imagine the animal that takes a Jaffle machine as the owner. Just have Jaffles.

Josh: I remember in the city saying, yeah, a business that was in a very sort of expensive location.

George: Yeah.

Josh: And they just made chaffles. I thought, this can't last. It didn't.

Tommy: It's so just on the niche businesses, there's a Portuguese tart business.

Josh: We love Portuguese tarts, dude.

Tommy: These Portuguese tarts are next level. I don't even know the name of it. I can't remember. Maybe it's in Ivanhoe. Maybe it's— it's definitely Northside. But all they do, hundreds and hundreds of Portuguese tarts a day and coffee. But they are next level. Have you heard about this, GB?

George: No, but it sounds delicious.

Tommy: Oh my God, I, um, a friend of a friend of Bodhi's, his dad brought them to a party.

Josh: Yeah.

Tommy: And they— and he brought how many? Oh dude, there was 3, 6, 9, there's like at least 12.

Josh: A dozen. Makes sense.

Tommy: Heavy, heavy.

Josh: Does he know you like Portuguese tarts?

Tommy: They weren't all for me, they were forever.

Josh: No, but as in just like you love Portuguese tarts so much, the fact that he brings it. That's almost a bit of a— that's like a friend for life now.

Tommy: He's a great bloke, and even better now that he's brought the tarts. George, what's the time?

George: 5 minutes to go, guys.

Tommy: Here we go.

Josh: It's only been 5.

George: Should I open it up and have a look?

Josh: No, no, no, I wanted just to— I just want to—

Tommy: it smells real good. Like, we have a, we have a thing about smells in this office. And especially studio floor, because it's like, you know, it's a little bunker. Not many windows. There's one which we will crack after this. We've got the aircon on at the moment.

Josh: Yeah.

Tommy: And so it will be interesting.

Josh: Why is that funny, George?

George: Just, just funny conversation.

Josh: Just shit. Just describing, um, sounds like a medium padding. I'm feeling it. I feel it. So it's quite cool in John here?

Tommy: Anyone have a John in their life?

George: Josh, have you, um, I'll kick us off again.

Josh: Take us through the last one, George.

George: Well, have you seen the, the storey about Google trying to, um, getting told that they have to pay for news articles?

Tommy: Yeah, this is a 50.

George: Can you explain it to me?

Josh: Because I like it. I haven't been spending too much time with it, but the basics is that the the news companies want, uh, Google to pay every time they fucking click off to them.

Tommy: Yeah, I think like them.

Josh: Yeah, so, but it's crazy, like, I, I, um, I think that the media, they haven't done a great job of explaining all of it because if you think about it, it's like they've got a huge vested interest in trying to make money out of all this thing sort of thing. But imagine if you had to like pay every single time you sent someone a news link, say if you're Google. It's completely outrageous.

Tommy: It makes no sense to them. This is how they put it when George and I were watching a Google, a woman from Google, senior, senior person explaining it. One of their analogies was, say you have a friend, I'll just use your name, Josh. So you have a friend named Josh and you ask Josh Josh, what cafe should I go to? And Josh says, uh, Long Street is a good one, or AU79 is a good one. And then AU79 and Long Street start making Josh Janson pay to say their name to the person that wants to go there. Yeah, which when you say it like that, I get the stupidity. It sounds dumb.

Josh: It's like, but then I don't know enough, like, I don't know enough to talk about it because the, um, that's just what I thought.

Tommy: That was a bit stupid. Like, it sounds Sounded—

Josh: But I think the other thing too is it's like with everything that's happening with big tech, like especially— Here's something. Trump getting removed from Twitter. What do you think, George? Yay or nay for Trump getting removed off Twitter?

George: Uh, uh, yay. Yay for me.

Josh: And what's—

George: Actually, I can't give a solid answer, to be honest.

Josh: You just don't like him?

George: Well, I think if we're looking at, um, the, you know, the policies of Twitter. He's broken a lot of them. But however, it is in the— potentially in the public interest to know what he's up to when he was president. But now that he's not president, I think it's fine. I think it's okay to get rid of him. But I, I don't know.

Josh: Well, so the problem— our lights are flickering.

Tommy: He's really taken down the whole system now.

Josh: But so think about it this way. So the reason why, even though I think, uh, Trump, uh, was and is a maniac— uh, wasn't a fan, it was entertaining but wasn't a fan— um, the way that Facebook, the way that Twitter, all of these social networks, um, they position themselves not as publishers. And so what that means is that they are like a utility.

Tommy: So, for instance, there are a Times Square— not a Times Square, a town square— that people can come and then shout their own message.

Josh: So, it's like, they're like Telstra. So, if you send a text message to someone threatening them, Telstra isn't liable, right? Because it's just—

Tommy: I wouldn't get back to you even if they were.

Josh: But it's like a, if you think about it, they're they're just a utility. Yes. And this is the way that Facebook and Twitter want to be seen. The problem is that what they've started to do is editorialise things. So they have algorithms and they show people certain types of content. Not only that, but they'll say, hey, this is— this fake news has been, um, reported here, or, you know, sort of editorialising tweets and things like that. And so all of a sudden they've gone from being a utility to a publisher, just like the newspapers, just, you know, like the media. Exactly. So if we say something about someone, we can be sued, but Facebook is no liability in that, in that. And so, and so you can't have your cake and eat it too. You can't say, uh, we are not publishers you know, we are a utility, but we are going to pick the people who can use the service. They need to pick one. It's either an open platform, which potentially there needs to be a whole conversation around legislation in general around, you know, how all of this is done. Amazon is another interesting example. Oh, stop the clock.

George: All right.

Josh: That was good. That was good. I am done anyway. You have to— I was panning in a big way. Was it interesting?

Tommy: Get the, get the camera, get the camera. Okay, here we go. Just sitting. There we go. All right, here, this is good camera. That is a nice sound to it too. Widescreen, thank you. Get that footage for the people on YouTube.

Josh: So George, how does it look?

George: Oh my God, it looks unbelievable. Yes, look at the color.

Tommy: Oh my God, George, can you please put them onto the, um, The board? Onto the board.

George: Chopping board?

Josh: Yep. Do we need paper towel? Is it hot, JB?

George: It's very hot.

Josh: Okay.

George: Are we worried about this? Because I use the tongs on the raw chicken. Okay.

Tommy: So, we probably need to sort this out.

George: Maybe a new board or a plate because I'm, you know.

Josh: You use chicken on— Okay. Yeah.

George: This is pretty stupid.

Josh: All right, everyone. Well, do we need to do anything else or should I just end the show?

George: No, I think we should taste it.

Josh: Okay. We're going to taste it.

George: Yeah. Shall we taste? But I'm very happy with that. It's got a nice dark crisp on the top ones. We'll just see when we cut it.

Josh: I've got a cold sore, this is gonna fucking sting. Oh right, it's like the hot oily thing, but I'm gonna enjoy it.

George: All right, I'll do it. All right, TJ's over here. TJ is gonna—

Josh: so they've got the barbecue utensils that I provided and TJ's putting it onto a board. Big drumsticks.

George: Oh my God, I think we should cut into them.

Josh: Did we have— did we get some sort of like Big Mac sauce or aioli, or— we didn't get sauce.

George: We didn't get sauce.

Josh: You fucking guys. But I appreciate— oh, it does look good. Okay, all right, so should I bite into one?

George: I reckon— oh, I'm worried. Like, yeah, do it, but what if it's pink? I reckon you should get a knife and just cut it open.

Josh: Yeah, I'm gonna—

Tommy: I'm risking it.

George: I'm risking it. All right, TJ's gonna bite into this.

Tommy: Risk it, Josh.

Josh: I could Yeah, TJ does it.

Tommy: Okay, here we go.

Josh: Because also it's very hot.

Tommy: Oh, I just love the crispiest looking one.

Josh: Okay, go for it.

Tommy: They smell great. It looks pretty amazing.

Josh: Very hot.

George: Hang on. Oh, good sound.

Tommy: The crisp is spectacular.

Josh: The chicken is moist.

Tommy: I haven't— I didn't bite it.

Josh: That's a problem. He's eating just the—

Tommy: oh, it's cooked.

George: Is it nice?

Tommy: And it's real good, boys. We are in business.

Josh: Ring-a-ding-ding!

Tommy: Well, we're out of business spending our money on this shit, but that is it.

Josh: All right, guys, the Daily Talk Show Chicken Shop. Uh, thank you for watching, uh, or listening. Send us an email, hi@thedailytalkshow.com. Uh, thank you, Bearded Fan, for, for your email. We will send it. So, Bearded Fan, was the guy who we had tried to send stickers to a year ago, never got to him, came back to us. He lives in South Africa. We're going to send that off to him. Thank you also, Gronkh Olivia, for your lovely emails as well. Yeah. Enjoy your weekend, guys, and we'll see you tomorrow. Oh, sorry. We'll see you Monday. Have a good one. Love you. Bye.